Monthly Archives: January 2011

GYB Trend: Should Your Restaurant Get Its Groupon?

We’re sure you’ve heard a lot of talk these days about the growth and influence of Groupon, but is it worth it for your business? Groupon-Logo

Groupon is a website that offers deal-of-the-day promotions from different businesses (restaurants, salons, bowling alleys, bookstores, etc…) specifically catered for 100’s of cities in the United States, as well as abroad. Here’s how it works:

  1. At midnight a Groupon is offered for 24-72 hours (deals on Friday are generally available through the weekend) in the city that your business is located
  2. If a certain number of people sign up for the offer, the deal becomes available to all, otherwise no one gets the deal that day.
  3. In return, Groupon then receives a cut of the deal from the retailers.

Like any marketing technique there are positives and negatives associated with enrolling your business in the Groupon offers. Let’s take a quick look at a few of those risks and benefits before deciding on whether or not your business should get its Groupon. The negatives include,

  1. A successful deal could temporarily swamp your business with too many customers. This could leave customers unsatisfied, or that there won’t be enough product to meet the demand. There have been many stories of nail salons being understaffed and sushi restaurants that run out of rice on a overly busy Saturday night. These scenarios could make these potential repeating customers into one-time disappointed customers.
  2. The Groupon is discounted by at least 50%. Then Groupon receives 50% of the sale, leaving you with only 25% of what you would usually make on a product or service.
  3. Because Groupon’s are offered daily and many competing websites have popped up- some people will not return to the business without a deal. Customers begin to think, “Why eat at business X, without a deal when business Z is offering a deal?,” or that they would rather wait until you offer a Groupon deal before they come in.
  4. You will not receive your new clients contact information (i.e. Email, phone number, mailing address)

On the other hand there are plenty of positive reasons for your business to get its Groupon:

  1. Groupon does all the advertising for you and you only pay if and when you attract purchasers.
  2. For the most part, you are guaranteed a rush of new customers.
  3. Groupon users typically spend more than the value of their original Groupon (I can personally attest that I have spent more than the Groupon’s value EVERY time I redeem it)
  4. Thousands of Groupon subscribers will receive an email about your business- some will buy some will not, but EVERYONE will see it.

When you consider the risks and benefits of Groupon, the benefits definitely outweigh the risks. Here are two tips to make your Groupon experience a successful one:

  1. The value of the Groupon should not cover 100% of the cost of the meal. If the average bill for 2 diners at your establishment is $28- offer a $20 deal for $10. You lose a portion of the first $20 to the advertising, but the rest is yours to keep.
  2. Put a limit. If your business cannot handle 1000 patrons, limit the number of Groupon’s you are offering. Limited Quantity Groupon’s are also highly desirable. Since the buyer does not know the preset quantity, they are more likely to make an impulse buy so they do not miss out on the deal.
  3. Encourage these new clients to LIKE your Facebook and Twitter pages to keep them up-to-date on other promotions and info about your business.

In the end, it’s great advertising, just be aware of the risks to make sure you optimize your experience.

Has your business participated in Groupon? Tell us about your experience and what tips you have for other business owners.

Today is National Pie Day- YUMMY!

Today is National Pie Day! National Pie Day was started in 1986 by the American Pie Council, to honor Crisco’s 75th anniversary. However, did you know that the first pies appeared around 9500 B.C. by wrapping honey in oats, barley, wheat or rye? Pie’s have come along way since they were first developed. Pie’s are usually a dessert with a pastry crust bottom and sometimes with a crust top. In between the flaky crusted goodness is either a sweet filling such as fruit, nuts, pudding, and cream or a savory filling such as meat or poultry.

To celebrate this day, bake a pie, share a pie, and of course eat a pie! The Pizza Palace in Knoxville, TN is known not only for their amazing pizza, but also for their scrumptious desserts!

Coconut Cream Pie (Diner’s Drive-In’s and Dive’s An All-American Road Trip with Recipes, 2008)


3 c Whole Milk, divided

3 lg Eggs

1/2 c plus 2T Cornstarch

3/4 c Sugar

2 T Unsaled Butter

1/8 t Fine Salt

1 1/4 c Untoasted Shredded Coconut, plus 1/3 c Toasted

1 t Pure Vanilla Extract

1 (10-in) Prepared Baked Pie Crust

Whipped Cream


1- Whisk 1/2 c milk, eggs, and cornstarch in a bow until smooth

2- In medium saucepan, whisk the rest of the milk w/ sugar, butter, and salt. Bring JUST to a boil over medium heat. Slowly whisk in egg mixture. Continue to cook, stirring constantly until mixture JUST comes to a boil and becomes very thick. Remove from heat and whisk in 1 1/4 c untoasted coconut and vanilla.

3- Pour coconut custard into pie crust, spreading evenly. Scatter tosted coconuts on top. Refrigerate until chilled, at least 2 hours.

4- Slice and serve w/ whipped cream.

So tell us, what’s your favorite kind of pie?

Today is National Cheese Lovers Day

Smile and say CHEESE everyone! Today is National Cheese Lover’s Day! Cheese oh glorious cheese! How much do I love thee! As everyone knows, anything tastes better with a thick slather of cheese on top. Need to get your kids to eat their broccoli? Sprinkle some cheddar cheese on top. Need an extra dose of calcium? Grab a cheese stick. However, if your knowledge of cheese is limited merely to processed American cheeses you need to do one of two things:

  1. Fly to Europe and savor what fresh, unprocessed cheese tastes like, or
  2. The cheaper, and probably easier way is to go to a gourmet deli or even grocery store and look for their speciality cheese selection.

Did you know that there are more than 900 different varieties of cheese around the world? They can be hard, soft, moldy, fresh, made from buffalo, goat, cow or sheep milk, and can be infused with herbs, spices, or wood smoke. Germany is the world’s largest consumer of cheese, with 31.1 kg of cheese eaten by the average German each year.

In honor of National Cheese Lovers Day introduce your taste buds to an unfamiliar type of cheese! Have you ever tried Grilled Goat Cheese or Baked Brie en Croute? This recipe from Paula Deen will make your mouth water and your taste buds will beg you for more!

Baked Brie en Croute with Walnuts


  • 1 sheet frozen puff pastry, pre-packaged- defrosted 15-20 minutes and unfolded
  • 1 tablespoon unsalted butter
  • 1/2 cup walnuts
  • 1/8 teaspoon ground cinnamon
  • 1 (8-ounce) wheel Brie
  • 1/4 cup brown sugar
  • 1 egg, beaten
  • Crackers, pears, apples, grapes, and cantaloupe for serving


1- Preheat oven to 375 degrees F.

2- In a saucepan, melt butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well.

3- Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture.

4- Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie.

5- Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

6- Serve with crackers (not Ritz!), grapes, pears, apples, and cantaloupe.

Restaurant Review: Stella’s Restaurant & Bar

At Burkett Restaurant Equipment we are very grateful to our loyal customers. Every month, we select one of our many favorite restaurants to let our readers know a little more about a delicious place to eat. This month, we are spotlighting Stella’s Restaurant and Bar in the two-story Historic Centennial Building in uptown Perrysburg. The visual appeal of Stella’s, coupled with their innovative menu, live music on the weekends, and extensive wine and cocktail selection makes the dining experience at Stella’s complete.

Are you in the mood to sip on a delicious cocktail and nibble on Baked Brie en Croute with your friends on a Friday night? Stella’s first floor bar and cozy dining area offer the perfect atmosphere to do just that. The open view into the kitchen also lets you watch the amazing culinary team in action. It is a truly exhilarating feeling. If you desire a more quiet and intimate meal, follow the hand blown glass flowers along the oak staircase to the second floor for truly remarkable dining experience.

“Our larger second floor dining room overlooks Louisiana Avenue and is accented in deep red and black colors accompanied by rich red oak banisters and tables with padded oak chairs and carpeted floor.  Our third floor Mezzanine gives a fantastic view of the second floor and the cascading glass ménage descending from the ceiling.”~ Stella’s Restaurant & Bar

There is no question that we were obviously impressed with the decor, but a great restaurant is also defined by their innovative menu, attention to detail, and high quality ingredients. We were not let down. We were seated within a few minutes of our reservation and were quickly attended to by our waitress. After discussing our appetizer choice with our waitress and then with each other, we agreed to the Baked Brie en Croute. The warm creamy Brie cheese with cantaloupe wedges and crackers was a breath of fresh air on a cold winter’s day. After completing the Brie, our waitress brought out the fresh baked bread and herb infused butter- I seriously could have eaten a dozen of them! Since we love Brie, ordering the appetizer was rather easy. When it came to ordering our dinner on the other hand, we had a really hard time deciding from the many tantalizing options available. In the end, I had the Cedar Plank Walleye with Roasted Vegetables and my husband had the Petite New Yorker. I lost track of the number of times my husband put a bite of the steak in his mouth and exclaimed that the New Yorker was the best he’s ever had. Both entrees were cooked and seasoned to perfection. After the Brie, the bread and butter, the salad, and the Walleye with vegetables I wasn’t sure I still had room for dessert, but when I saw the creme brulee offered three ways I could not pass up on it! The three flavors of creme brulee change weekly. The day we were there, the options were mint, orange, and pineapple. While they made an odd combination, the creme brulee was perfectly executed and left us literally scrapping our dishes to get out every last lick of that heavenly goodness. We were thoroughly impressed with our meal.

To set the mood, live entertainment is provided Thursday, Friday and Saturday evenings, starting with light jazz instrumentals of saxophone, keyboard and guitar, combined later in the evening with live – and lively – vocals on the first floor.

Our dining experience at Stella’s was truly exquisite! We highly recommend checking out Stella’s Restaurant and Bar the next time you are in Northwest Ohio. Eating at Stella’s is like dining at an upscale restaurant in New York City but a little closer to home. They are open Monday thru Saturday at 11 am. While they are closed on Sunday, the entire restaurant is available for private parties. I can just imagine how beautiful a wedding would be there! For all you gentleman looking for a romantic place to take your significant other for Valentine’s Day- Stella’s will knock it out of the park for you- We guarantee it!

Guten Apetit!

Contact Information:

104 Louisiana Ave, Perrysburg, OH 43551


National Milk Day

I can’t believe it! There really is a National Day for just about every food out there! Today is the day to honor none other than MILK! Unlike many holiday’s there actually is a logical reason on why today is National Milk Day. Apparently (although no one is really completely sure) on January 11, 1878, the milk was first delivered in bottles. According to Practically Edible, “Glass bottles allowed milk to be delivered in sanitary conditions to customers. Before that, it was brought round in large milk cans, often open to the elements, and you’d bring your pail and they’d ladle out what you wanted.”  2%, 1%, Skim, Vitamin D, Chocolate Milk, Soy Milk, Organic Milk- no matter how you take it, don’t forget: Milk- it does a body good! Go ahead and pour yourself an ice cold glass of milk, dunk an Oreo cookie in a glass of milk, or sip the milk in the bottom of your bowl of cereal! Whichever way you decide to celebrate this day- your body will thank you for it.

FAQ: How are refunds processed?

There are times when you may require a refund from Burkett Restaurant Equipment.

Q – How are refunds processed?

A – Refunds and credits are processed every Friday based on inventory that has been received back and inspected either by us or the vendor. Credit card refunds are processed the same day, and the receipt will be emailed or faxed to you if you have provided us with that information. Paper check refunds are mailed the following Monday; please allow one business week to receive your check.

If you have any questions about refunds, please contact us or email us at accounts payable.

Today is National Bean Day

Beans. They’re a delicious and versatile legume that American’s often forget about! Green beans, kidney beans, baked beans, garbanzo beans, chili beans, black beans, soybeans, and lentils are just a few types of beans. If you really think about it, you can find beans in many of your favorite dishes, like chili, humus, bean burritos, and minestrone soup. A very popular 2011 resolution, is to lose weight. Beans offer a host of nutritional value that will keep you feeling full and satisfied all day. For example, beans have significant amounts of fiber and soluble fiber which can help lower cholesterol- one cup of cooked beans provides between nine to thirteen grams of fiber. Beans are also high in protein, complex carbohydrates, folate, and iron. A little tip to enhance the flavor: add a pinch of coriander or cumin to your dish.

One of our favorite Mediterranean dishes is mjaddara, a lentil and rice dish served with caramelized onions.



1 c brown lentils
1/2 c rice
4 c water
2 t cumin powder, or to taste
salt to taste
2 onions sliced
cooking oil
Pickles, tomatoes, and Greek or Lebanese yogurt

1- In a large cooking pot, add lentils and water. Cook, uncovered, on medium heat for 20 minutes, or until lentils start to soften. Add rice, cumin, and salt. Cover and simmer 20 minutes. Water should be almost completely absorbed. Fluff with a fork.
2- Meanwhile, heat oil in a large frying pan. Add sliced onions. Saute until caramelized, about 15 minutes.
Serve over mjaddara. Garnish with pickles and tomatoes.
3- If you find the dish to be dry, serve mjaddara with yogurt.

What is your favorite bean dish?

Today is National Spaghetti Day

Mama Mia! It’s National Spaghetti Day today! I don’t think I’ve ever met anyone who does not love spaghetti. You could probably make a different spaghetti sauce and noodle combination every day of the month without repeating yourself Let’s see, there’s rigatoni, penne, angel hair, thin spaghetti, regular spaghetti noodles, tagliatelle, vermicelli, linguini, rotini, shell, orzo, gnocchi, orecchiette pasta, just to name a few. Authentic Italian noodles are made from durum wheat flour or durum wheat semolina flour. The word spaghetti actually means “Little Lines” in Italian, so when one refers to spaghetti, the dish is usually served with the long spaghetti noodles. When it comes to the sauce, real spaghetti is served with a tomato sauce. When you add meat, chicken, seafood, or cream to the sauce, technically the dish is no longer spaghetti.

In honor of National Spaghetti Day I whipped out the cookbook that I purchased in Italy to give you an absolutely delicious recipe for Spaghetti with Tomato Sauce.

Spaghetti with Tomato Sauce


3 lb firm-ripe tomatoes, peeled and coarsely chopped


1 Red Onion

2 cloves garlic, finely chopped

1 Small bunch of basil leaves, torn

2 T extra-virgin olive oil

1/2 t sugar

1 lb spaghetti, cooked al dente

Parmigiano-Reggiano cheese


1- Cook tomatoes with salt in a covered saucepan over medium heat for 5 minutes. Add onions, garlic, basil, oil, sugar, and salt. Partially cover and simmer on low heat about 40 minutes or until sauce is reduced.

2- Remove from heat and run through a food mill or process in a food processor/blender until smooth.

3- Place sauce in a bowl and toss with sauce. Serve hot and garnish with basil sprigs and freshly grated Parmigiano-Reggiano cheese.

Serve with a dry white wine! Buon Appetito!

January is National Soup Month

Rhode-Island-Clam-ChowderWhen I think about snow, cold weather, and dark skies at 5:30 pm, there is only one thing to warm up your mind and body- SOUP! So, it is only fitting that the month of January be National Soup Month. Some of you may like Campbell’s Chicken Noodle Soup, others might go to Panera for a bowl of Broccoli Cheddar Soup. In fact, did you know that American’s consume more than 2 billion cans of Campbell’s soup each year! According to Campbell’s their Chicken Noodle, Tomato, and Cream of Mushroom are their most popular soups. It’s something about the smell of soup broth simmering on the stove and fresh bread baking in the oven ready to sop up the soup from the bottom of my bowl that you just cannot resist!

No matter where you get your warm bowl of soup from, it is the perfect remedy for dreadful January weather. For those of you who are fans of Guy Fieri’s Diner, Drive-Ins, and Dives television show, you’ll love this remarkably simple recipe for clam chowder:

Rhode Island Clam Chowder
Courtesy of Domenic Bitto of Evelyn’s Drive-In

1 gallon cold water
2 c freshly chopped raw clams
1 med onion chopped
1 c unsalted butter
4 bay leaves
3 T clam base
1 1/2 T kosher salt
1/2 T freshly ground black pepper
4 c 1/2-inch diced Red Bliss Soup
Sour Cream, for serving

1- Put all ingredients except potatoes in large soup pot. Bring to boil over medium-high heat. Add potatoes and cook until tender (about 10 minutes)
2- Ladle the soup into bowls and serve with a dollop of sour cream

(“Diners, Drive-Ins, and Dives An All-American Road Trip with Recipes,” by Guy Fieri with Ann Volkwein)

 Scroll to top